Teriyaki Chicken
Juicy chicken breast in a glossy sweet-savory teriyaki sauce with garlic and ginger, pan-seared to a caramelized crust and served with rice and sesame seeds.
Ingredients
- chicken fillet500 g
- soy sauce60 ml
- honey2 tbsp
- mirin30 ml
- garlic2 cloves
- fresh ginger1 tsp
- vegetable oil1 tbsp
- rice for side dish200 g
- sesame seeds1 tbsp
- green onion20 g
Instructions
For the sauce, mix together soy sauce, honey, mirin, minced garlic and grated ginger.
Pour half the sauce over the chicken breasts and marinate in the fridge for 30 minutes.
Heat oil in a grill pan over medium-high heat.
Add the chicken breasts and sear for 4–5 minutes on each side until golden brown.
Pour in the remaining sauce, cover with a lid and simmer for 3–4 minutes over medium heat.
Remove the lid and cook for another 1–2 minutes, basting the chicken with the sauce, until it thickens and starts to caramelize.
Slice the chicken and serve with steamed rice, sprinkled with sesame seeds and chopped scallions.
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